A basic recipe for beef stroganoff with thick strips of steak and mushrooms smothered in a creamy, sour cream sauce.

Beef Stroganoff

  • Author: The Cooking Jar
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4-6 1x


  • 1/2 lb. steak, cut into thick strips
  • Salt and pepper to taste
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1/2 yellow onion, sliced thinly
  • 1 teaspoon garlic, minced
  • 16 oz. cremini mushrooms, sliced
  • 1/3 cup red wine (optional)
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons cornstarch mixed with 4 tablespoons cold water
  • 8 oz. sour cream
  • Egg noodles, cooked al dente
  • 2 tablespoons fresh parsley, chopped


  1. Season the beef with salt and pepper to taste and lightly dust with flour
  2. Over medium high heat, sear the strips until richly browned on each side. Drain on paper towels if needed. Remove and set aside
  3. Deglaze the pan with red wine or 1/3 cup beef stock. Scrape up the browned bits from the skillet and remove from pan, adding to the beef
  4. Melt the butter and sauté onions, garlic and mushrooms until mushrooms release their juices and cooks down
  5. Pour in beef stock and add in remaining seasonings: Worcestershire sauce, mustard, garlic powder, onion powder and salt and pepper to taste
  6. Add beef and drippings to the pan and bring to a boil.
  7. Mix cornstarch with water and add to pan. Simmer until the gravy has thickened
  8. Remove from heat and stir in sour cream
  9. Dish and serve hot over egg noodles sprinkled with parsley